These oatmeal chocolate chip cookies are made with oats, butter, and brown sugar and are the softest, chewiest oatmeal cookies to come out of my kitchen. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra.
I originally published this recipe in 2017 and have since added new photos and helpful success tips.
Today we’re mixing big chewy oats with the flavors of butter, brown sugar, a touch of molasses, a dash of cinnamon, and a mountain of chocolate chips.
One reader, Kelly commented: “These are hands down the best oatmeal choco chip cookies I’ve ever made! Soft and chewy, I followed the recipe exactly except for adding 1/2 cup chopped walnuts. Perfection. ★★★★★“
And another, Valerie, commented: “More compliments than I have ever heard from my family and friends, and I bake a lot! ★★★★★“
My Favorite Base Oatmeal Cookie Recipe
These soft & chewy oatmeal chocolate chip cookies start from my base oatmeal cookie recipe and it makes quite a few appearances in my cookbook, Sally’s Cookie Addiction. I’m a firm believer in having a handful of base recipes from which you can develop virtually hundreds of variations. For example: my standard muffin recipe. This chocolate cookie dough and this peanut butter cookie dough have both inspired quite a few spin offs as well.
The cookies have a slightly crisp edge with a soft center and enough chew that the cookie won’t immediately break when you bend it. A “slow bend cookie” as I like to call them—and this is the key difference between a regular oatmeal cookie and a really great oatmeal cookie.
They’re also:
- Supremely soft, buttery, and flavorful. Using more brown sugar than white helps guarantee a flavorful base.
- Super chewy thanks to old-fashioned oats. Thick whole rolled oats, not quick oats, guarantee a chewier cookie. Quick oats are finer; you simply don’t get the same texture.
- Loaded with chocolate chips. Lots of chocolate in every single bite. And for my fellow raisin lovers: try subbing in half raisins. The dough is pretty similar to my oatmeal raisin cookies.
- Taste just like grandma’s. I find the 1 Tablespoon of molasses is what makes these taste like grandma’s old-fashioned oatmeal cookies. I strongly encourage adding it.
About the molasses, one reader, Hannah, commented: “These cookies are FANTASTIC! I’ll admit, I was a little skeptical about adding the molasses, but it added a depth to the cookies that I wasn’t expecting. Bookmarking to use again for sure! ★★★★★“
Key Ingredients You Need & Why:
- Baking Soda: Baking soda helps the cookies rise and spread.
- Butter: Butter is the base of any delicious cookie recipe. Make sure you are using room-temperature butter.
- Brown Sugar & Granulated Sugar: Sugar is not only used for sweetness, but also for providing structure and tenderness. I like to use more brown sugar than white sugar because (1) it has incredible flavor and (2) it contains more moisture than white, which produces a softer cookie.
- Molasses: Molasses is my secret ingredient! 1 scant Tablespoon enhances all the wonderful flavors of these buttery, cinnamon-sweet cookies.
- Vanilla Extract, Cinnamon, & Salt: Each provide flavor. You can also top the cookies with a little flaky sea salt for more flavor.
- Oats: Oats provide a chewy texture, and there is no shortage in this dough! I use and recommend old fashioned whole oats here—just like I do for flourless peanut butter oatmeal cookies and big giant monster cookies.
How to Make Oatmeal Chocolate Chip Cookies
I especially love this recipe because the process is quick & simple—with minimal dough chilling.
Whisk the dry ingredients together. Just the flour, cinnamon, baking soda, and salt—you’ll add the oats later. Use an electric mixer for the wet ingredients, then add the dry ingredients and mix in the oats and chocolate chips.
The dough will be thick and sticky:
Chill the cookie dough. I recommend at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading.
How Large Do I Make the Cookies?
These are drop-style cookies, so scoop the dough and drop it onto the baking sheets. 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for large cookies (pictured), or 3 T. (60g) for XL cookies!
Success Tip: Use a cookie scoop. Oatmeal cookie dough is super chunky and soft, and this one can get pretty sticky. A cookie scoop not only prevents a mess, it also helps ensure all cookies are the same size and shape.
The cookies are done when the edges are set and the centers still look soft. After baking, I like to lightly press a few more chocolate chips into the tops of the cookies while they’re still warm. This is optional and just for looks. I also add a light sprinkling of flaky sea salt, which, again, is optional.
Here are the 3 characteristics we should look for in oatmeal cookies: Slow bend, chewy goodness, and ultra soft. Check, check, check! Today’s cookies have it all.
And if you’re looking for a peanut butter version, try my peanut butter oatmeal chocolate chip cookies next! Or try the sweater-weather, festive-feeling cousin recipe, these big fat dark chocolate cranberry oatmeal cookies!
Print
Soft & Chewy Oatmeal Chocolate Chip Cookies
- Prep Time: 1 hour, 10 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 24 minutes
- Yield: 32-35 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. To prevent the cookies from over-spreading, don’t skip the brief dough refrigeration in step 4.
Ingredients
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon (optional)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand)
- 2 teaspoons pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats
- 1 and 3/4 cups (315g) semi-sweet chocolate chips
- optional: flaky sea salt for sprinkling
Instructions
- In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamed, about 3 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the oats and chocolate chips. Dough will be thick and sticky.
- Cover and refrigerate the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite firm.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Use a medium cookie scoop to scoop the cookie dough, about 2 Tablespoons (40g) of dough per cookie, which is a heaping cookie scoop-ful, and place 3 inches apart on the baking sheets. Bake for 13–14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops and sprinkle with flaky sea salt—both are optional!
- Cookies stay fresh covered at room temperature for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. See step 4. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. Be sure to use unsulphured or dark molasses (do not use blackstrap; I prefer Grandma’s brand). If you don’t have any, simply leave it out. Do not replace with anything else. Likewise, cinnamon adds flavor as well. Not necessary, but it sure is tasty!
- Different Size Cookies: Use 1.5 Tablespoons (30g) for regular-size cookies, 2 T. (40g) for large cookies (what is pictured), or 3 T. (60g) for XL cookies. The bake time will be a minute or so shorter for regular-size and a minute or so longer for XL cookies.
- Can I Add Raisins or Chopped Nuts? Yes, you can add either. I recommend 1 cup (180g) chocolate chips and 3/4 cup either raisins (110g) or chopped walnuts or pecans (100g).
Reader Comments and Reviews
This is a wonderful recipe to try! The cookies are soft and chewy and I love the taste, will surely make them again.
Can I use gluten free flour instead of all purpose flour?
Hi Mary, We haven’t tested GF flour in this recipe, but let us know if you do!
New keeper recipe for my collection. I was craving oatmeal cookies this week randomly, after a years of not having one. I wanted a chewy and rich cookie. This recipe was exactly that. I altered it slight, only because I was so excited I didn’t actually fully read the recipe. I scooped the dough into the cookies prior to cooling and cooled them individually for around 10-12 minutes in the freezer before cooking. Did not have time for long cooling period, but they turned out exactly as my craving hoped so I would do it again. They were good fresh and warm, but actually much chewier today.
These were the best cookies I ever made. I enjoyed them. Thank you for the recipe! I used an ice cream scoop and it was just perfect! The 2nd time I made them I used all brown sugar. It was a delight also. I can’t express enough how much of a difference the molasses makes… at first I never imagined it in cookies. It gives it this amazing homey colour and feels to it. I love baking these. I make them after the online classes and it is the perfect way to take my mind off anything.
I am about to make these, what does the molasses do and do I need to include that in the recipe? Are there any substitutes?
Absolutely LOVE this recipe. I have tried the highest reviewed recipes and they never turned out well until this one. The flavor is unmatched.
These were so good! I used an ice scream scoop to measure cookies, and they came out perfect.
Just made these and they were wonderful; I added 1 cup of chopped walnuts. My husband likes soft cookies so I’m sure this will be a keeper. Thanks!
Amazing cookie recipe! My family and I just love them! First batch, I followed the recipe to a T. Second batch, I added roasted chopped walnuts, and nutmeg! Super delicious! Thinking next batch might try adding in some chunky peanut butter!
You must give this recipe a try! You can follow this recipe exactly or make it your own!
Nothing beats coming in from the cold canadian winters and smelling and eating warm from the oven oatmeal cookies!
So so good, better than recipe on oatmeal box. I used 1/2 regular & 1/2 instant oats (I was short of regular) and the recipe still gave results I was looking for. Husband wants these now as our favorite choco-chip cookies.
My boyfriend loves oatmeal cookies and while I’m a at whiz at baking most things oatmeal cookies have eluded me forever. Until now, that is. Despite a rather big mistake I made these turned out delicious. I accidentally doubled the molasses. ugh. They were darker in color and I would have preferred less molasses but they were still really good! Can’t wait to make them again with the correct amount of molasses!!
Further, I’ve bookmarked only a couple of “recipe” sites and now that I’ve been bake here for several recipes this is now my favorite fave!! What a fantastic site–THANK YOU so much.
Wow. I am just making these as a selfish treat, it’s my birthday today. I never leave reviews for anything because, well, I’m just lazy I suppose but I actually had to this time as these honestly are the best cookies I’ve ever had/made. I used 1 cup chocolate chips and 3-4 raisins and wow. I am sneakily eating warm cookies while my kids have apple slices for their snack!! lol I am most definitely keeping this recipe forever! Thank you for making my birthday great!!! X
You guys NEVER disappoint!
I left out the cinnamon (my mom to quote her exactly, “I do not like cinnamon in my cookies! BLECK!”) and they turned out delicious! I wasn’t sure about the molasses but if anyone else is feeling the same as I was, don’t worry, they don’t taste like it at all, it just leaves a nice little chew to the cookies. I was also surprised at the ratio of flour to oats, but the oats are just SO chewy and AMAZING, next time I’ma wanting some delici-o-so oatmeal chocolate chip cookies, I’m coming right back!
(Also, my little sister who’s the pickiest eater I know asked for a second one, that is HIGH praise indeed)
Did anyone else notice that the 3 cups of oats did not equal the 240 grams listed in the ingredients? I ended up going with the 3 cups since it didn’t look right at only 240 grams. I typically weigh all of my ingredients, but this one was off. They’re chilling in the refrigerator now so I’m excited to see how they turn out. Your website is usually one of the first places we go to for a baking recipe. Thank you!
Just made them this cold rainy morning, they’re o yummy.. I even had the molasses to use! I added small chopped nuts to mine! Yum!
I tried this recipe last night and they turned out perfectly!
The molasses actually made such a difference in taste, so glad I didn’t skip out on those! I would definitely refrigerate/freeze the cookie dough balls for 10 minutes before putting them on a tray to bake next time though, as they did spread just a tad more than I would have liked, but this was honestly the best batch of cookies I’ve ever baked!
I never thought I was a good baker, but this was such a success, I will be trying out more recipes here! Thank you!
Mine got a bit flat, but still delish!
Should you throw them back in the fridge after making them into balls? I feel like maybe that may have been the problem.
How come some of your cookie recipes call for both baking powder and soda, and others do not?
Hi Lauren, we’re glad you loved these! You can certainly place the dough balls back in the fridge for a second chill, or you might find this post on 10 Guaranteed Tips to Prevent Cookies from Spreading helpful. It really depends on the recipe to determine when to use baking powder, baking soda, or both. Essentially, the reason for both is because sometimes you need more leavening than you have acid available in the recipe. We share more about the science behind it here. Hope you find these resources helpful!
Delicious cookies, I have made them twice now and they taste great and are very chewy which I love.
I could use some advice though, the cookies in your photos are much thicker than mine. Mine tend to spread out and get very thin, the edges brown quite a bit and the center looks mushy and raw. I followed the recipe to a T (minus the chocolate chips) and chilled the dose as instructed. Despite their funny appearance they still taste heavenly, but I’d love to know what I’m doing to cause them to spread so thin.
Thanks in advance!
Hi Alex! These tips should help for next time. Enjoy!
I made it chewy and taste so good thank you for this recipe.
By the way, I added half a cup of flour & a cup of walnut crushed but I add 1/4 of butter still it turns out delicious.
Last batch is in the oven. I didn’t have chocolate chips so just made oatmeal cookies. This is the best oatmeal cookie I have ever baked! Absolutely delicious!!!!
Outstanding! I rarely come back and leave a review for a recipe. This is best oatmeal chocolate chip cookie recipe out there. Made these yesterday while we’re snowed in and they were fabulous warm from the oven. And equally as good this morning with my first cup of coffee for the day!
This was a delicious and easy recipe! It was amazing how easy they were!
I tried these using 3/4 cup brown sugar and 1/4 cup granulated sugar and they were delicious! Thank you for the great recipe!
Made these tonight because I just found out the grandkids are coming tomorrow and they are always looking for a treat. The cookies are delicious! Just a hint of molasses makes them even tastier. I used a combination of mini morsels and regular chocolate morsels so there is heavenly chocolate in every bite. Great recipe!
I made these for myself and coworkers. My husband, who is not a sweets person, loves them, and my coworkers all told me they are amazing. I used quick oats instead of rolled because I had a large amount of them already, and they still turned out chewey, and not dry at all. I also only had one type of chocolate chip, but they still turned out yummy, I think.
Hi Sally, I was wondering if for this recipe I can grind the oats up a bit? My son doesn’t like the texture much, but I love this recipe. Also, in most your recipes it says to chill the dough and then roll into balls, can I just roll into balls and put them straight into the freezer?
Hi Yvonne, you can, just know that the oats will then soak up more moisture so the cookies won’t be as chewy. You can also roll them into balls right away and place in the freezer — but the dough might be a bit sticky to work with without chilling first.
Forgot to rate my previous cookie experience…see previous comment. I give the recipe 5 stars and the cook 3.
Mine turned out on the dry side. But I think I know where I went wrong. I added total of 1 3/4 c additions (chips and walnuts), so that was fine. But..after I got the first batch out I saw that I didn’t need 2-3″ between them on sheet. Anotherwords, I made smaller cookies. But in making the smaller cookies, I didn’t decrease my cook time. I was watching them, for the slightly brown edges, that really never came…perhaps due to the brown sugar and molasses. I think my cookies were two tbs each rather than the three. And I have about 50 cookies. Anyway, they are very tasty, but was really looking forward to the “chew”. I haven’t cooked cookies in years…so hopefully next time I’ll do better. On a positive note..I have been perfecting my scone making skills.
Wonderful recipe; made a beautiful, delicious cooky. The dough was forgiving. I forgot about the dough so it sat in the fridge for 6+ hours. As a result the dough was incredibly stiff and bit crumbly . But, I managed to shape the 3 T portions by working it with my hands. The baked cookies were perfect. I am trying to cut back on my chocolate consumption so I substituted craisins and chopped dried apricots (almost 1 full cup total of dried fruit). Yum!
i love this recipe! i made them about two weeks ago and the next day they were all gone. my family loved them, usually when i eat oatmeal cookies they’re dry and crumbly but these are moist- by far my favorite cookies